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Ingredients

Chicken Scampi

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 4 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Extra butter (optional, for richness)

Creamy Garlic Parmesan Rice

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt & black pepper, to taste
• Fresh parsley (optional)

Instructions

1️⃣ Make the Creamy Garlic Parmesan Rice

1. Heat butter and olive oil in a saucepan over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in rice and toast for 1 minute.
4. Pour in chicken broth, bring to a boil, then reduce heat to low.
5. Cover and simmer for 15–18 minutes, until rice is tender.
6. Stir in heavy cream and Parmesan cheese.
7. Season with salt and pepper. Keep warm.

2️⃣ Cook the Chicken Scampi

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add chicken, salt, pepper, Italian seasoning, and red pepper flakes.
3. Cook 5–7 minutes until golden and cooked through.
4. Add garlic and sauté for 30 seconds.
5. Pour in chicken broth and lemon juice, scraping the pan.
6. Simmer 2–3 minutes until slightly reduced.
7. Taste and adjust seasoning. Add extra butter if desired.
8. Finish with fresh parsley.

Ingredients
Red Velvet Cake
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup light brown sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red food coloring
🍥 Cream Cheese Frosting
225g (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
👩‍🍳 Instructions
🍰 To make the Red Velvet Cake
Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.

Mix the flour, cocoa powder, baking soda, and salt in a bowl.

In a separate bowl, cream together the butter and brown sugar until light and fluffy.

Add the egg and beat well, then add the vanilla and red food coloring.

Alternatively add the flour mixture and buttermilk, mixing until just combined.

Put the mixture in a piping bag and pipe small wreath-shaped circles (rings with a hole in the center).

Bake for 10–12 minutes, or until the cakes are set, then let them cool completely.

🍥 To make the cream cheese frosting: Beat the cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla, beating until light and fluffy.

🎄 To assemble: Spread a dollop of cream cheese frosting on the flat side of one cake.

Bind it with another cake to form a whoopie pie.

Decorate with sugar sprinkles, colored sprinkles, or a dusting of powdered sugar for a glazed, elegant look. ✨ Tip: These can be stored in the refrigerator in an airtight container for 2–3 days and served chilled or at room temperature.

Enjoy the taste of the holidays in every bite.

Ingredients:
2 cups butternut squash or pumpkin, cubed
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme or rosemary
1 cup Arborio rice (risotto rice)
1 leek, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan cheese
4–5 cups hot vegetable broth
1 clove garlic, minced (optional)
Preparation:
Preheat oven to 200°C (400°F). Toss the cubed squash with olive oil, salt, pepper, and thyme. Spread in a baking dish and roast for 25–30 minutes, until golden and tender.

In a saucepan over medium heat, melt the butter and add the leek (and garlic, if using). Sauté until softened but not browned.

Add the Arborio rice and stir for one minute until coated with fat.

Add a ladleful of hot stock and stir until absorbed. Repeat this process, stirring continuously, until the rice is tender and creamy (18–20 minutes).

Stir in the roasted squash and Parmesan cheese. Adjust the salt and pepper to taste.

Serve hot, garnished with herbs or cheese, if desired.

Tip: For a creamier texture, mash some of the roasted squash before adding it to the risotto.

Ingredients:
400g white chocolate (chopped)
1 can sweetened condensed milk (approx. 397g)
2 tbsp butter
1 tsp vanilla extract
¾ cup store-bought (or homemade) caramel sauce
1 cup lightly toasted pecans (halved)
Instructions:
Prepare a square tin and line it with parchment paper.

In a saucepan over low heat, melt the white chocolate with the condensed milk and butter, stirring constantly until smooth.

Remove from heat and stir in the vanilla extract.

Pour half of the mixture into the tin.

Spread half of the caramel sauce and scatter over half of the pecans.

Pour over the remaining mixture, then drizzle with the remaining caramel sauce and swirl it through with a wooden skewer.

Garnish with the remaining pecans and press them in gently.

Refrigerate for 3–4 hours until completely set. Cut into cubes and serve.

Tips:
To toast pecans: 5–7 minutes in a 180°C oven.

You can substitute walnuts or almonds for the pecans.

Store in an airtight container in the refrigerator.

Ingredients
For the Cake
1 ½ cups all-purpose flour
½ cup shredded coconut (plus extra for topping)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients
3 large eggs (room temperature)
½ cup honey
½ cup fresh orange juice
Zest of 1 large orange
½ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional Honey Glaze
3 tbsp honey
2 tbsp orange juice
Instructions
Preheat oven
Preheat to 350°F (175°C).
Grease and line an 8-inch (20 cm) round cake pan.
Mix dry ingredients
In a bowl, whisk flour, shredded coconut, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk eggs and honey until smooth.
Add orange juice, orange zest, oil, and vanilla. Mix well.
Combine
Gradually add dry ingredients to wet ingredients.
Mix gently until just combined (do not overmix).
Bake
Pour batter into prepared pan.
Sprinkle extra shredded coconut on top.
Bake for 35–40 minutes, or until a toothpick comes out clean.
Glaze (optional but recommended)
Warm honey and orange juice together.
Brush over warm cake for extra moisture and shine.
Cool & serve
Let cool 10 minutes in pan, then transfer to a rack.
Tips
Use unsweetened coconut for best balance.
This cake pairs beautifully with Greek yogurt or whipped cream.
Keeps moist for 3–4 days covered.

Ingredients
For the wings
2 lb (1 kg) chicken wings
2 tbsp olive oil or melted butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika (optional)
For the creamy lemon sauce
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2–3 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, finely minced
Salt & pepper to taste
Optional: pinch of cayenne or white pepper
For garnish
Fresh parsley
Lemon wedges
Instructions
Prepare the wings
Preheat oven to 400°F (200°C).
Pat wings dry and toss with olive oil, salt, pepper, garlic powder, and paprika.
Bake
Arrange wings on a baking rack over a tray.
Bake for 40–45 minutes, flipping halfway, until golden and crispy.
(Air fryer option: 380°F / 190°C for 22–25 minutes)
Make the lemon cream sauce
In a bowl, whisk mayonnaise, sour cream, lemon juice, lemon zest, garlic, salt, and pepper until smooth.
Coat or serve as dip
Toss hot wings lightly in the sauce or serve sauce on the side for dipping (like in the photo).
Finish & serve
Sprinkle with parsley and serve with lemon wedges.
Tips
For extra crispiness, broil wings for 2–3 minutes at the end.
Love garlic? Add roasted garlic to the sauce.
Want heat? Mix a little hot sauce into the lemon cream.

An elegant crowd-pleaser perfect for brunch or a fancy night in!

Ingredients :

4 pre-made puff pastry shells (vol-au-vent)

1/2 lb shrimp, peeled & deveined

1 cup mushrooms, sliced

2 tbsp butter

2 cloves garlic, minced

1 tbsp all-purpose flour

1/2 cup heavy cream

1/4 cup chicken or seafood broth

1/4 tsp black pepper

Salt to taste

1 tbsp chopped parsley

1 egg (for egg wash if baking your own shells)

How to Make It :

1️⃣ Bake the Puff Pastry Shells:

If using frozen pastry shells, bake according to package directions until golden and flaky. This buttery base brings serious gourmet energy and makes every bite extra fancy.

2️⃣ Sauté Shrimp & Mushrooms:

In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove. Add mushrooms and cook until browned—this combo is loaded with umami and big flavor vibes.

3️⃣ Make the Creamy Garlic Sauce:

In the same pan, sprinkle flour and stir to create a roux. Slowly whisk in cream and broth, stirring until thick and velvety. Season with salt and pepper—this creamy dream sauce coats everything in rich comfort food goodness.

4️⃣ Bring It All Together:

Return shrimp and mushrooms to the sauce and toss gently to coat. Let simmer for 1–2 minutes. This is next-level seafood filling magic.

5️⃣ Fill & Garnish:

Spoon the creamy filling into the warm puff pastry shells. Garnish with chopped parsley and serve immediately for the ultimate brunch flex.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serving: 4
Calories: ~410 per serving | Protein: ~22g per serving

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

4 cups baby spinach

1 cup sliced mushrooms (white or cremini)

1/2 cup cherry tomatoes (halved, mix of red and yellow)

2 boiled eggs (medium or soft-boiled)

1 tbsp olive oil

1/2 tsp garlic powder

Salt & pepper to taste

Optional: drizzle of balsamic vinaigrette or lemon juice

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms, garlic powder, salt, and pepper. Sauté for 5–7 minutes until golden and tender.

Boil the Eggs: Bring water to a boil, gently lower in eggs, and boil for 8–9 minutes. Cool under cold water and peel.

Assemble the Salad: In a bowl, layer baby spinach. Top with sautéed mushrooms, sliced cherry tomatoes, and halved boiled eggs.

Finish: Add a crack of fresh pepper and drizzle with your favorite vinaigrette or a squeeze of lemon.

Ingredients:

• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup pepperoncini, sliced
• 6 oz salami, sliced into strips
• 6 oz provolone cheese, cubed or sliced
• ½ cup olives (black or green), pitted and sliced
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Italian seasoning
• Salt, to taste
• Pepper, to taste

Directions:

1. Begin by preparing the romaine lettuce. Rinse the leaves under cold water and dry them thoroughly using a salad spinner or paper towels. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
2. Next, prepare the cherry tomatoes. Rinse them under cold water, then slice each tomato in half. Add the halved tomatoes to the bowl with the romaine lettuce.
3. Thinly slice the red onion and add it to the salad bowl. If you prefer a milder onion flavor, you can soak the slices in cold water for about 10 minutes before adding them to the salad.
4. Slice the pepperoncini and add them to the bowl, along with the salami strips and provolone cheese cubes.
5. Add the sliced olives to the mixture, ensuring an even distribution of all ingredients.
6. In a small bowl or jar, combine the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Whisk or shake well until the dressing is emulsified.
7. Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients and ensure they are evenly coated with the dressing.
8. Taste and adjust seasoning if necessary, adding more salt or pepper according to your preference.
9. Serve the salad immediately on a pristine white plate to highlight the vibrant colors of the ingredients.

Cooking Tips:

• For added flavor, consider marinating the salami and cheese in the dressing for about 30 minutes before adding them to the salad.
• This salad can be customized with additional low-carb vegetables such as cucumbers or bell peppers.
• If you prefer a bit of crunch, add some toasted pine nuts or sunflower seeds on top before serving.

Cooking Time: 15 minutes
Servings: 4
Calories: Approximately 350 per serving (varies based on specific ingredients used)

Ingredients

• 8 cups whole milk (not ultra-pasteurized) 🥛
• 7 tablespoons white vinegar or fresh lemon juice 🍋
• 1/3 cup salt 🧂
• Ice water (for cooling)

Instructions

1️⃣ Heat the Milk

Pour the milk into a large pot and heat over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching. Do not let it boil.

2️⃣ Curdle the Milk

Remove the pot from heat. Slowly stir in the vinegar (or lemon juice). The milk will begin to curdle immediately. Let it sit undisturbed for 5–10 minutes until curds fully separate from the whey.

3️⃣ Strain the Curds

Line a colander with cheesecloth and carefully pour in the curds and whey. Allow the liquid to drain completely. Gently press the curds to remove excess whey.

4️⃣ Season the Cheese

Sprinkle the salt over the curds and gently mix to distribute evenly.

5️⃣ Stretch the Mozzarella

Place the curds in a microwave-safe bowl and microwave for 30 seconds. Remove, fold, and stretch the cheese. Repeat 1–2 more times until the cheese becomes smooth, shiny, and stretchy.

⚠️ Be careful—cheese will be hot!

6️⃣ Shape & Chill

Form the mozzarella into balls or logs. Immediately place them in ice water for 5 minutes to set the shape and texture.